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Lemon Aïoli

Cooks' Note

Do not use raw eggs in food for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.

Recipe information

  • Yield

    makes 1 cup

Ingredients

1 large egg
1 teaspoon coarse salt
1/2 cup canola oil
1/4 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
Zest of 1 lemon

Preparation

  1. Place the egg and salt in the bowl of a food processor; blend until foamy. With the machine running, add the canola oil and then the olive oil a few drops at a time and then in a slow, steady stream. Add the lemon juice and zest; blend briefly. Adjust the seasoning. Refrigerate in an airtight container for up to 2 days.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsSauceCondimentDipMediterraneanLemonCitrusFruitDairy FreeGluten FreeNut FreeVegetarianMake AheadEasyNo-CookFood ProcessorCookbooks
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